1. Adamson, A. W. (1982). Physical chemistry of surfaces (4th ed.). New York: Wiley, pp. 332–364 and 433–458
2. Food drying and dewatering;Bonazzi;Drying Technology,1996
3. Correlation of microscopic structure of corn starch granules with rheological properties of cooked pastes;Christianson;Food Microstructure,1982
4. Colonna, P., Buleo, A. & Mercier, C. (1987). Physically modified starches. In T. Galliard (Ed.), Starch: Properties and Potential. Critical Reports on Applied Chemistry (vol. 13, pp. 79–114). New York: Wiley
5. Extrusion cooking and drum drying of wheat starch, I. Physical and macromolecular modifications;Colonna;Cereal Chemistry,1984